Emperor's pancake, Kaiserschmarrn is an Austrian specialty, one of the iconic desserts of the country. A dessert that everyone knows and is often found on the dessert menus of top chefs.
Soak the raisins in rum. Separate the egg whites from the yolks. Mix the yolks and sugar. Add the milk. Mix well. Then incorporate the flour. Add the raisins. Whip the egg whites with the sugar until stiff peaks form. Gently fold them into the first mixture.
Melt 30 g of butter. Pour in the mixture and cook gently over very low heat for 15 minutes. When the bottom is golden, it’s okay if the top is not cooked. Use two spatulas to cut the pancake into 4. Carefully flip each quarter. Continue cooking on this side.
To finish, cut your crepe into pieces and sprinkle with powdered sugar. You can serve with plum or apple jams. I served it with a cranberry compote.
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